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Grandma's Triple Berry Filled Poundcake Recipe

Grandma loved to make heavy poundcakes pretty much all scratch cakes or poundcakes are heavy that she made, but the taste unlike any other type of cake. She usually left it plain when she served it. I decided to experiment with her recipe, this was a nice change. I will only suggest one other thing, leave it in the refrigerator so it doesn't get soggy. This cake lasted all week and still taste great. It didn't look any different on the fifth day!

Preheat oven to 350. Lightly grease a loaf pan 5x9 inch in size.
Slice fruit and mix together with 2 tablespoon any flavored jam set aside.

In a large bowl using an electric mixer, beat together butter, and sugar till light and fluffy around 5 miinutes. Add eggs, vanilla, mixing in the flour and rest of dry ingredients. Stir in the sour cream till well blended. Pour half the batter into the prepared loaf pan, top with fruit, end with the remaining batter. Bake on 350 degrees around an hour and 15 minutes or until the tooth pick comes out clean. I served this at room temperature with whipped cream. Leftover cake will store better in the refrigerator for up to five days.

My grandmother remarried after my grandfather died and her new husband was Swedish. She used to bake a poundcake that weighed a ton, but was so delicious. I actually loved it that way, so I'm sure I'd love this one, too. I've never baked strawberries since I didn't know if they'd disintegrate. Glad to see they don't.

P.S. Thank you for kindly sharing this great pound cake on Fresh Food Friday! As you know, I chose to feature it this week to show off more of your great recipes! Thanks for being such a loyal participant, Claudia! I wish that I could meet you in person someday!

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About Me

My blog was created in 2009. When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. Cooking those recipes keeps her with us. My two grown sons and family members now have all the family traditional recipes in one place. This blog is dedicated to the memory ofMargaret Ann Fanelli Colenzo.